MANONMANIAM SUNDARANAR UNIVERSITY

DIRECTORATE OF DISTANCE AND CONTINUING EDUCATION TIRUNELVELI – 627012, TAMIL NADU.

SYLLABUS AND SCHEME OF EXAMINATION (For the Candidates Admitted From the Calendar Year Jan 2010 – Dec 2010)

B.Sc. (Tourism, Hotel Management and Catering Science) Course Code: HTG02

Distance Education Programme

Annual Pattern

Manonmaniam Sundaranar University

21

B.Sc. Tourism, Hotel Management and Catering Science Regulations

Course Code HTG02

Name of the Course

B.Sc. (Tourism, Hotel Management and Catering Science)

Duration of the Course

Three years (Non-semester)

Eligibility for Admission to the I Year of the Course

10+2 Pass (Any Group)

or

any other examination accepted as equivalent thereto by the Manonmaniam Sundaranar University, Tirunelveli.

Eligibility for Admission to II Year under the Lateral Entry Scheme

10th Pass plus Diploma in Engineering (Any Group) or 10+2 Pass (Any Branch) plus Diploma in Tourism, Hotel Management and Catering Science / Food Production Management / Food Service Management / Front Office Management / House Keeping Management / Catering Technology / Cabin Crew and In-Flight Services Management / Aviation Hospitality and Travel Management / Air Cargo Management or equivalent of Minimum One Year Duration.

Eligibility for Admission to II Year under the Re-admission Scheme

Candidates who have completed I Year (passed / failed) of any under-graduate degree programme in regular college / distance education of a recognised university / institute and discontinued their studies will be re-admitted in the II Year on verification of the original certificates obtained from the institution / university last studied

Eligibility for Admission to III Year under the Re-admission Scheme

Candidates who have completed II Year (passed / failed) of any under-graduate degree programme in regular college / distance education of a recognised university / institute and discontinued their studies will be re-admitted in the III Year on verification of the original certificates obtained from the institution / university last studied

Eligibility for Admission to III Year under the Additional Degree Scheme

Graduate in Any Discipline

Course of Study

The course of study for B.Sc. (Tourism, Hotel Management and Catering Science) shall consist of the following:

Part I Tamil or any one of the following languages: Telugu, Malayalam, Kannada, Hindi, Urdu, Sanskrit

Part II English

Part III Core Subjects

Medium of Instruction

The medium of instruction and examination for the papers of Part I and Part II shall be in the respective language concerned. For Part III subjects the medium of instruction and examination shall be in ENGLISH ONLY.

Conduct of Theory and Practical Classes

Theory and practical classes shall be conducted at the Distance Education Study Centres as per the guidelines of the DDCE, Manonmaniam Sundaranar University.

22

Instructional Hours for both Theory and Practical Papers

Instructional Hours for both Theory and Practical Papers shall be decided by the Distance Education Study Centres in consultation with the DDCE, Manonmaniam Sundaranar University.

III Year Industrial Training

As prescribed by the DDCE, Manonmaniam Sundaranar University, Tirunelveli at Companies / Industries / Business Establishments associated with the Distance Education Study Centres.

Examinations

Examination for all the subjects will be conducted at the end of each year. Date of commencement of examinations shall be 15th May for Academic Year Batch and 15th December for Calendar Year Batch. NOTE: Candidates who have joined the II Year / III Year under the Lateral Entry / Re-admission / Additional Degree Scheme have to appear for examinations of all the previous year papers compulsorily. Candidates joining under these schemes can seek exemption for Part I and Part II papers alone.

Duration of

Examination

Theory 3 hours / paper

Practical 3 hours / paper

Industrial Training Report and Viva Voce

As stipulated by the Manonmaniam Sundaranar University

Passing

Minimum

a) A candidate shall be declared to have passed in a paper, if he / she obtain not less than 35% of marks in that paper. He / she shall be declared to have passed the whole examination, i.e. Part I, II and III, if he / she passed all the papers.

b) A candidate failing to secure the minimum marks prescribed shall be required to re-appear for the examination in that paper and obtain not less than the minimum marks required for passing the paper.

Classification

of Successful

Candidates

a) A candidate who passes all the Part III examinations in the first attempt within a period of three years securing 75% of total marks or above the aggregate of Part III marks shall be declared to have passed the degree examination in FIRST CLASS with DISTINCTION.

b) Successful candidates passing the examinations for Part I or Part II or Part III securing not less than 60% of total marks for the concerned Part shall be declared to have passed that Part in FIRST CLASS.

c) Successful candidates passing the examinations for Part I or Part II or Part III securing not less than 50% of the total marks but below 60% for the concerned Part, shall be declared to have passed that Part in SECOND CLASS.

d) All other successful candidates shall be declared to have passed the Part I or Part II or Part III examinations in THIRD CLASS.

Conferment of

the Degree

No candidate shall be eligible for conferment of the degree unless the candidate has undergone the prescribed course of study for a stipulated period of time and has passed the examinations as prescribed.

23

B.Sc. Tourism, Hotel Management and Catering Science

Syllabus

Year I

Sl. No.

Paper Code Paper Name Marks

Min Max

1

D1H1/ D1J1/ D1K1/ D1W1/ D1V1/ D1U1/ D1S1

Part I – Tamil / Malayalam / Hindi / Kannada / Telugu / Urdu / Sanskrit /

35 100

2 D3B1 Part II – English 35 100

3 HBT11 Principles of Food Production 35 100

4 HBT12 Food and Beverage Service 35 100

5 HBT13 Fundamentals of Travel and Tourism 35 100

6 HBT14 Practical – I Principles of Food

Production 35 100

7 HBT15 Practical – II Food and Beverage

Service 35 100

Total 700

Part I & Part II Common for all UG Courses

Year II

Sl. No.

Paper Code Paper Name Marks

Min Max

8 HBT21 Indian and International Cuisine 35 100

9 HBT22 Advanced Food and Beverage Service 35 100

10 HBT23 Housekeeping Operations 35 100

11 HBT24 Front Office Management 35 100

12 HBT25 Information Technology for Hospitality Industry

35 100

13 HBT26

Practical – III Indian and International Cuisine, Advanced Food and Beverage Service, Hotel Housekeeping Operations

35 100

14 HBT27 Practical – IV Front Office Management, Information Technology for Hospitality Industry

35 100

Total 700

24

Year III

Sl. No.

Paper Code Paper Name Marks

UA Total

15 HBT31 Bakery and Confectionery 35 100

16 HBT32 Hotel Accounting 35 100

17 HBT33 Hotel Law 35 100

18 HBT34 Allied Hospitality Services & Entrepreneurship

35 100

19 HBT35 Communication Skills 35 100

20 HBT36 Practical – V Bakery and Confectionery 35 100

21 HBT37 Industrial Training Report and Viva Voce 35 100

Total 700

25

Paper Code: HBT11 Principles of Food production Unit No.

Topic Contents

1

Introduction to Professional Cookery

Aims & Objectives of Cooking, Culinary history, Origins of modern cookery.

Kitchen Layout and Organisation: Layout of Kitchen, Layout of Receiving Area, Layout of Storage Area, Layout of Service and Wash-up

Hierarchy and Staffing: Kitchen Classical Brigade, Staffing in Various Category, Role of Executive Chef, Duties and Responsibilities of various Chefs, Co-operation with Other Departments

Equipment, Fuel and Tools used in Cookery

2

Ingredients Shortenings (Fats & Oil): Role of shortening. Varieties of shortenings, Advantages & Disadvantages of using different shortenings, Fats & Oil Types, varieties.

Raising agents: Classification of raising agents, Action and reactions

Sugar: Importance of sugar, Types of sugar, Cooking of various sugar.

Milk, Cream, Butter and Cheese types and uses

Classification of vegetables, Pigments and colour changes Effects of heat on vegetables, Cuts of vegetables, Classification of fruits Uses of fruit in cookery, Salads & Salad dressings.

Rice, cereals & pulses, Flour: Uses of flour in food production, Cooking of flour

3 Preparation and Methods of Cooking

Preparation of Ingredients – Washing, peeling, scrapping, cutting of vegetables, method of mixing foods, methods of cooking foods.

Methods & Principles of Cooking Food – Roasting, Grilling, Frying, Baking, Broiling, Poaching, Boiling, Steaming, Stewing and Braising.

4

Seafood and Meat Cookery

Fish- Classification, selection procedures, cuts, and cooking of fish.

Butchery- Selection cuts, size, and uses of lamb, mutton, veal, beef, and porks.

Chicken- Classification, Selection procedures, cuts, and uses. Steak, Bacon, ham, gammon- Meaning.

5

Basic Indian and Continental Cookery

Condiments & Spices - Introduction to Indian Foods, Spices used in Indian Foods, Role of Spices in Indian Cookery

Masalas - Blending of Masalas, Different Masalas used in Indian Cookery.

Thickening Agents - Role of Thickening Agents in Indian Cookery, Types of Thickening Agents

Stock: Definition, Classification and types, Rules for stocks, Recipe of different stocks

Soups: Definitions, Classification of soups; Examples.

Sauces: Definition, Use and importance of sauces. Mother sauces- Recipes, Derivative sauces.

Pasta: meaning and types

26

REFERENCE BOOKS:

Sl. No.

Title of the Book Author Publisher

1 Modern Cookery for Teaching and the Trade

Philip E. Thangam

Orient Longman

2 The Science of Cooking Peter Barham Springer

3 The Complete Guide to the Art of Modern Cookery

Auguste Escoffier

Heinemann.

4 Theory of Cookery Arora K K.N. Gupta & Co.

5 Culinary Arts Institute Encyclopedic Cookbook

Ruth Berolzheimer

Perigee

6 Food Preparation and Cooking Tony Groves, et al

Nelson Thornes

27

Paper Code: HBT12 Food and Beverage Service Unit No.

Topic Contents

1

Introduction to

the Hotel and

Catering

Industry

Role of catering establishments in travel and tourism industry.

Origin and growth of Hotel Industry in India

Different types of Food and Beverage Operations – Commercial and Non-Commercial

Structure of the Catering Industry

Departmental Organization: Organization of food & beverage department.

Staff of various F & B outlets - Coffee Shop, Specialty Restaurant, Room Service, Banquets, Bars.

Interrelationship between F & B Service Dept. with other Departments

Duties & responsibilities of all Categories of F & B staff .

Attributes of the Waiter

2

F & B Service

Equipments Crockery & Glassware, Tableware - Cutlery & Flatware, Hollowware - Silver & Stainless Steel Linen, Furnishings & Fittings. Cleaning & Upkeep of silver, Methods of Silver cleaning.

Ancillary Departments: Pantry, still room, plate room, hotplate, wash, kitchen stewarding a brief description.

3 Restaurant Service

Forms and methods of services: English; French & Russian

Mis en place, Arranging side-board, Receiving the Guests & Social Skills

Service of a Table

4

Type of Meals & Menu

Types of meal: Breakfast Lunch / Dinner / Supper / Brunch / High tea / Afternoon Tea / Elevenses.

Type of Menu: Table d'hote, A la carte, carte-du-jour.

Courses of French classical menu

Menu terminology

Fundamental of menu planning Continental, Indian with accompaniments.

Breakfast menu: English, American, Continental, Indian.

Cover laying for foods

5

Room Service Type of Room Service / Centralised / Decentralised / Decentralised Mobile.

List of Equipments

Trolley & Tray Setup

House Rules of Room Service Waiter

Room Service Menu

28

REFERENCE BOOKS:

Sl. No.

Title of the Book Author Publisher

1 Food and Beverage Service Dennis R. Lillicrap, John A Cousins

Elbs

2 Food and Beverage Service Vijay Dhawan Frank Bros. & Co.

3 Serving Food and Drink: Table & Function: Student Guide

Ann Bulleid Nelson Thornes

4 The Waiter & Waitress and Waitstaff Training Handbook: A Complete Guide

Lora Arduser Atlantic Publishing Company.

5 Modern Restaurant Service John Fuller Hutchinson

6 The Waiter Handbook Grahm Brown Global Books & Subscription Services New Delhi

29

Paper Code: HBT13 Fundamentals of Travel and Tourism Unit No.

Topic Contents

1

Conceptual Framework of Tourism

Travelers, excursionist, tourists/visitors.

Tourism and tourist - domestic and international.

The dynamics of definitions.

Tourism product and its characteristics.

Tourism through the ages.

2

Types and Forms of Tourism

Inter–regional and intra–regional tourism, inbound and outbound tourism, domestic, international tourism.

Forms of Tourism: religious, historical, social, adventure, health, business, conferences, conventions, incentives, sports and adventure, senior tourism, special interest tourism like culture or nature oriented, ethnic or ‘roots’ tourism.

3 Tourist Transportation

Air transportation: The airline industry present policies, practices. Functioning of Indian carriers. Air Corporation Act, Air charters.

Surface Transport: Rent-a-car Scheme and coach-Bus Tour, Fare Calculation. Transport & Insurance documents, All-India Permits

Rail Transport: Major Railway Systems of World, (Euro Rail and Amtrak) General information about Indian Railways, Types of rail tours in India:, Place-on-Wheels and Royal Orient, Deccan Odessy, Toy Trains. Indrail Pass.

Water Transport: Historical past, cruise ships, ferries, hovercrafts, river and canal boats, Fly-cruise.

4

Tourism resource potential of India

Geography and tourism.

Architectural heritage.

Ancient, medieval and modern architecture.

Important monuments.

Travel circuits: some popular and important tourism circuits in India (golden triangle, desert circuit, Buddhist circuit, sun and sand, back waters etc) and International circuits.

5

International Organisations & Tourism

Origin, location and functions of WTO, IATA, PATA, ASTA, UFTAA, and ICAO.

Travel Agency and Tour Operator, Travel related documents, Passport, Visa, currency regulations, custom, health regulations, baggage regulations etc.

30

REFERENCE BOOKS:

Sl. No.

Title of the Book Author Publisher

1 Tourism: Past. Present and Future

Burkart, A.J. & Medlik, S.

Heinemann, Professional Publishing, London, 1986 Reprint

2 The Tourism System: An Introductory Text

Mill, Robert and Christie & Morrison,

Prentice-Hall International, London, 1992.

3

The Business of Tourism Alastair M. Holloway, J. Christopher

Pitman Publishing, London, 1989

4 Basics of Tourism: Theory, Operation and Practice

Kamra, Krishan, K & Chand, Mohinder:

Kanishka Publishers, New Delhi, 2002.

5 Tourism Development: Principles and Practices

Bhatia, A.K. Sterling, New Delhi, 1995.

6 Travel and Tourism Management

Foster, Douglas

Macmillan, 1985.

7 Growth of Modern Tourism Monograph

IITTM IITTM, New Delhi, 1989.

8 Tourism as an Industry IITTM IITTM, New Delhi, 1989.

9 Tourism Management Wahab, S.E.

Tourism International Press, London, 1986.

10 Profiles of Indian Tourism Dixit, M. Royal Book House, Lucknow

11 Travel and Tourism Negi, Jagmohan

Anmol Publication

31

Paper Code: HBT14 Practical – I: Principles of Food Production Expt. No.

Topic Contents

1

Identification, Cutting & Blanching Vegetables

Identification of Various Types of Vegetables

Classification of Vegetables

Cuts of Vegetables

Blanching of Tomatoes & Capsicum

2

Methods of Cooking Vegetables

Boiling (potatoes, beans)

Frying (potatoes)

Steaming (Cabbage)

Baking (potatoes)

Braising (onion, cabbage)

3 Preparation of Stocks and Sauces

Demonstration and preparation of Stocks.

Demonstration and preparation of Sauces.

4

Identification of Fish, Poultry and Meat

Identification of Fish

Demonstration of Cuts of Fish

Identification of Various Cuts of Poultry

Identification of Various Cuts of Meat

Identification of Fish

5

Preparation of Soups and Pasta

Demonstration and Preparation of Various types Soups

Demonstration and Preparation of Various Pasta Dish

6

Indian Cookery Demonstration and Preparation of various Indian Masalas

32

Paper Code: HBT15 Practical – II: Food and Beverage Service Unit No.

Topic Contents

1

Identification of Equipments

Identification of various types of knives, forks, spoons etc.,

Special Equipments used in Restaurants.

2

Cutlery & Crockery

Cleaning and Polishing / wiping of Cutlery, crockery & Glassware

Handling of Cutlery & Crockery.

3 Servicing and Arrangement

Manipulating service spoon and fork for various foods

Dummy waiter and its arrangement

4

Tablecloth and Cover

Laying a Tablecloth & Relaying a Tablecloth

Napkin Folds - Lunch Folds, Dinner Folds, Breakfast Folds, Laying of Cover.

5

Menu Compilation

Practicing simple menu compilation

6 Room Service Room Service demonstration and practice

33

Paper Code: HBT21 Indian and International Cuisine Unit No.

Topic Contents

1

Indian Cookery History and Key characteristics of Indian regional cuisine.

Characteristics and role of regional staple food.

Indian Breads

Indian Curries and Gravies

Indian Rice Preparations

2

Basics of Tandoor

Preparing Tandoor, Types, Marinade preparation, Types of Tandoori dishes, Tandoori breads, Tandoori accompaniments.

Indian Salads and Soups

Indian Snacks and Chats

Indian Sweet Preparations

Indian Festival Dishes

3 Indian Regional Cuisine

A detailed study on Indian Regional Cuisine regarding ingredients used, traditional preparation & cooking methods, utensils and accompaniments of following cuisine: Kashmir, Bengal, Assam, Gujarat, Punjab, Rajasthan, Hyderabad, Goa, Tamil Nadu, Kerala, Karnataka, Andhra Pradesh, etc.

4

Cuisines of the World

Chinese Cuisine

Sri Lankan Cuisine

Malaysian Cuisine

Thai Cuisine

Italian Cuisine

5

Cuisines of the World

Japanese Cuisine

Russian Cuisine

Arabic Cuisine

Other International Cuisines

Nouvelle and Fusion Cuisines

34

REFERENCE BOOKS:

Sl. No.

Title of the Book Author Publisher

1 The Complete Indian Cooking Mridula Baljekar (2005) Lorenz Books.

2 Indian Food: A Historical Companion

K. T. Achaya (1998) Oxford University Press.

3

Qmin: A Fresh New Approach to Indian Cuisine

Anil Ashokan (2008) Allen and Unwin.

4 A Touch of Spice Philip E. Thangam (1993)

Sangam Books Ltd

5 Classic Indian Cooking Julie Sahni (1980) William Morrow Cookbooks.

6 Spanish Food and Cooking Pepita Aris (2003) Lorenz Books.

7 The Book of Malaysian Cooking

Hilaire Walden, Walden, Simon Butcher Butcher (1998)

Penguin Group USA.

8 The Best of Malaysian Cooking

Yee Soo Leong (1991) Times Books International.

9 Chinese Cuisine (Wei-Chuan's Cookbook)

Huang Su Huei (1983) Wei-Chuan Publishing.

10 Exotic Tastes of Sri Lanka Suharshini Seneviratne (2003)

Hippocrene Books.

11 The Best of Regional Thai Cuisine

Chat Mingkwan (2001) Hippocrene Books; Illustrated Edition

12 Japanese Food and Cooking: A Timeless Cuisine: The Traditions Techniques Ingredients and Recipes

Emi Kasuko (2001) Lorenz Books.

13 Arabic Cuisine - Foods From the Middle East

Salma Banna (2009) CreateSpace

14 Essentials of Classic Italian Cooking

Marcella Hazan (1992) Knopf.

35

Paper Code: HBT22 Advanced Food and Beverage Service Unit No.

Topic Contents

1

Meals & Menu Planning

Introduction to types of Menu.

Menu Planning considerations and constraints.

Menu Terms.

Menu Designing.

Classical French Menu.

Classical foods and its accompaniments with cover set up.

2

Beverages and Tobacco

Definition, Classification, Significance of Beverages

Tobacco: History, Processing for cigarettes, pipe tobacco & cigars, Cigars – shapes/sizes/colours, Storage of cigarettes & cigars

3 Non-Alcoholic Beverages

Classification (Nourishing, Stimulating and Refreshing beverages)

Tea - Origin & Manufacture, Types & Brands

Coffee - Origin & Manufacture, Types & Brands

Juices and Soft Drinks

Cocoa & Malted Beverages - Origin & Manufacture

4

Alcoholic Beverages

Wines - Definition, Classification, Grape varieties, Production of table wine, Service and storage, Wines of France, Wines of Italy, Wines of Germany, Wines of U.S.A, Wines of Australia, Other wine producing countries

Sparkling Wines - Methods of producing sparkling wines, Champagne - production and its significance, Service and storage

Fortified Wines - Sherry, Port, Madeira, Marsala

Spirits - Definition, Distillation - Pot still & Patent still, Different spirits, Brandy, Whisky, Gin, Vodka, Rum (Production, Types, Service and Storage)

Other Spirits - Aperitifs and Liqueurs, Definition, Production, Service and storage

Beer – Definition, Production, Types of beer, Service and storage

Cocktails – Definition, History, Methods of mixing cocktails, World famous cocktails

Food And Wine Harmony - Food and matching drink

5

Beverage Control

Bar - Lay out

Beverage Control Measures – Allocation

36

REFERENCE BOOKS:

Sl. No.

Title of the Book Author Publisher

1 Food and Beverage Service Dennis R. Lillicrap, John A. Cousins (1990)

ELBS

2 Food and Beverage Service Vijay Dhawan Frank Bros. & Co.

3 Serving Food and Drink: Table & Function: Student Guide

Ann Bulleid Nelson Thornes

4 Modern Restaurant Service John Fuller Hutchinson

5 The Waiter Handbook Grahm Brown Global Books & Subscription Services New Delhi

6 The Waiter & Waitress and Waitstaff Training Handbook: A Complete Guide to the Proper Steps in Service for Food & Beverage Employees

Lora Arduser, Douglas Robert Brown (2005)

Atlantic Publishing Company.

7 The Professional Service of Food and Beverage

Joseph Houston, Neil Glenesk (1982)

Batsford Technical Ltd.

8 The World of Wines Churchill, Creighton (1980)

Collier Books.

9 Winemaking Basics Ough, Cornelius S (1992)

Haworth Press Inc.

10 Beer and Wine Making Illustrated Dictionary

Zaneilli, Leo (1978) A. S. Barnes & Company

11 Cigar Marvin R. Shanken (2000)

Taschen.

12 The Ultimate Cigar Book Richard Carleton Hacker (2000)

Autumngold Pubns.

13 The Professional Service of Food and Beverage

Joseph Houston, Neil Glenesk (1982)

Batsford Technical Ltd.

37

Paper Code: HBT23 Housekeeping Operations Unit No.

Topic Contents

1

Role of Housekeeping

Meaning and definition/ importance

Role in achieving guest satisfaction and repeat business.

Organisation of Housekeeping: Organisation Chart of Housekeeping applicable to categories of hotels.

Role of key Personnel’s of the dept.

Personality traits of various personnel.

Layout of the Housekeeping department

Identifying responsibilities of House Keeping.

2

Cleaning and Cleaning Agents

Principles of cleaning, hygiene and safety factors in cleaning, Methods of organising cleaning, Frequency of cleaning daily, periodic, special design features that simplify cleaning.

Use and care of Equipment

Cleaning Agents - General Criteria for selection, Classification, Polishes, Floor seats, Use, care and Storage, Distribution and Controls. Use of Eco-friendly products in Housekeeping. Composition, care and cleaning of different surfaces

Beds & Mattresses: Single, Double, Queen, King

Mattress Protector and Mattresses

Pest Control - Areas of infestation, Preventive measures and Control measure

3 House Keeping Supervision

House Keeping Supervision: Importance of Inspections.

Checklist preparation, Dirty dozen, Degree of discretion/delegation to cleaning staff. Self-supervision techniques.

Records of House Keeping Department: Reporting Staff placement, Room Occupancy Report, Guest Room Inspection Entering Checklists, Floor Register, Work Orders, Log Sheet. Lost and Found Register and Enquiry File, Maid’s Report and Housekeeper’s Report, Handover Records, Guest’s Special Requests Register, Record of Special Cleaning, Call Register, VIP Lists

4

Safeguarding Assets

Concerns & concepts of safety and Security in Housekeeping.

Controlling Thefts: Employee, Guest and External Person.

Security in Guest room.

Safety: Accidents, Fires (causes, procedure and reporting)

First Aid: Concepts of emergency procedures.

Keys: Types of keys handled by House Keeping. Computerized key cards. Key control in the department.

5

Linen / Uniform/ Tailor Room

Laundry – Introduction, Duties & Responsibilities of laundry personnel, Flow process of Industrial Laundry, Equipments & layout of laundry, Dry cleaning & Guest laundry.

Linen & Uniform - Classification & sizes of various Linen, Duties & responsibilities of linen & uniform personnel, Layout of linen / uniform room, Storage condition, inspection & issuing of linen, Stock taking, par stock, inventory & condemned linen maintenance, Sewing room, Budget

38

REFERENCE BOOKS:

Sl. No.

Title of the Book Author Publisher

1 Hotel Housekeeping Training Manual

Andrews Sudhir (1985) Tata Mc Graw-Hill Publishing Co. Ltd.

2 Hotel Housekeeping Principles and Practice

Joan C. & Lennox; Margaret Branson (1969)

Edward Arnold London.

3

Housekeeping Management for Hotels and Residential Establishments

Rosemary Hurst (1971) William Heinemann.

4 The Professional Housekeeping

W. Winter; Doris Hatfield; H. Hatfield (1989)

Hyperion Books.

5 The Professional Housekeeper

Schneider Madelin; Tucker Georgina and Scoviak Mary (1999)

John Wiley & Sons Inc, New York.

6 Professional Management of House- keeping Operations

Martin Robert J (1998) John Wiley & Sons New York.

39

Paper Code: HBT24 Front Office Management Unit No.

Topic Contents

1

Introduction to Hotels

Brief introduction to hotel industry. Developments of the Hotel industry in India. Developments of the Hotel outside India

Classification of hotels: On the basis of size, On the basis of location/ clientele, On the basis of levels of service. Star classification of Hotels in India.

Types of Rooms & Room Rates: Single, Double, Twin, Suites

Basis for charging Rooms Rates

Meal Plans, Types, need and usage of such plans. (AP, MAP, EP, CP)

2 Front Office Organisation

Organisation Chart, Front Office Functional Areas, Duties & Responsibilities of F.O. Personnel, Front Office layout and equipment

Front Office Operations: The Guest Cycle, Front Office System, Front Office Forms and Formats, The Front Desk, Telecommunication and its importance, Property Management System.

3

Guest Handling and Reservations

Introduction to guest cycle - Pre arrival, Arrival, Stay, Departure and after departure

Reservation - Importance of reservation, Modes, Channels and sources.

Cancellation, Amendments and overbooking

Tariff Structure, Different types of tariffs, Rack Rate, Discounted Rates for Corporates, Airlines, Groups & Travel Agents

Room Selling Techniques - Up selling, Discounts

Arrivals - Preparing for guest arrivals at Reservation and Front Office, Receiving of guests, Pre-registration, Registration, Relevant records for FITs, Groups, Air crews & VIPs

4

Guest Accounting

Job description of front office cashier.

Records & ledgers maintained by cashier.

Ways of settling bills.

5 Planning & Evaluating Front Office Operations

Establishing room rates

Rule of thumb approach & Hubbart’s formula

Forecasting room availability. Room revenue analysis

Evaluating occupancy ratio, house count, bed occupancy percentage, average room revenue, average revenue per guest, over stay percentage, under stay percentage, No Show percentage, cancellation percentage & foreign guest occupancy percentage.

Break Even & pricing analysis.

40

REFERENCE BOOKS:

Sl. No.

Title of the Book Author Publisher

1 Front Office Management S.K. Bhatnagar (2002) Frank Bros. & Co. (Publishers) Ltd.

2 Hotel and Lodging Management: An Introduction

Alan T. Stutts; James Wortman (2005)

Wiley.

3

Introduction to the Hospitality Industry

Tom Powers; Clayton W. Barrows (2002)

Wiley.

4 Hotel and Lodging Management: An Introduction

Alan T. Stutts; James Wortman (2005)

Wiley.

5 Hotel Front Office Management

James A. Bardi (2002) Wiley.

6 Front Office Operations and Management

Ahmed Ismail (2002) Thomson Delmar Learning.

7 Managing Front Office Operations

Michael L. Kasavana and Richard M. Brooks (2005)

Educational Institute of American Hotel & Motel.

8 Front Office: Procedures, Social Skills, and Management

Abbott P. and Lewry S. (1991)

Butterworth Heinemann.

9 Human Resource Management in the Hospitality Industry

Go et al (1996) Wiley.

10 Managing Front Office Operations Fourth Edition

Kasavana M. and Brooks R. (1995)

Educational Institute.

41

Paper Code: HBT25 Information Technology for Hospitality Industry Unit No.

Topic Contents

1

Introduction to Computers

Introduction to computer, Definition of a computer, Computer generations, Classification of a computer, Areas of application. Information Technology.

Components of a computer system: CPU, input devices, output devices, storage devices and memory

Software: System software, Application software. Programming languages, Packages.

Operating system: Functions of an Operating System, Classification of Operating Systems

Introduction to DOS - Graphical User Interface Systems, Basic components of a GUI system - Advantages of GUI over CUI

Introduction to Windows XP. Window Explorer, Managing files and folders, Using Paint Brush, WordPad & Notepad

2

Microsoft Word Introduction to Word Processor, Overview of Word Processor Packages, Use of word in different areas, Document concept (Creating, Saving, Opening, Closing Document)

Formatting document. Copy, cut and paste. Working with margins and page setup.

Tables, Uses of drawing toolbar, Columns, header & footers. Printing procedure, Spell Check & Thesaurus.

Mail Merge

3 Microsoft Excel Introduction to spread sheet. Overview of spread sheet packages. Understanding Excel Sheet - Inserting, deleting and hiding columns / Rows, Printing a sheet

Manipulating formulas and functions

Working with charts

Sort & Filter

4

Microsoft PowerPoint

Presentation - Explain its need, Overview of presentation packages. Use of powerpoint, Making Presentation

Different types of slide layouts. Slide view, slide sorter view and slide show buttons. Setup show

Applying design templates and backgrounds. Transitions & custom animation effects.

5

Internet

Introduction to Networks, Need for Networks

Introduction to Internet, History of Internet, The World Wide Web. Internet browsers. Internet Tools – E-Mail, Search engines. Introduction to E – commerce.

Virus, Types of viruses, How do virus spread, Symptoms of a virus attack, Prevention of virus attack, Detection of viruses, Removing viruses.

42

REFERENCE BOOKS:

Sl. No.

Title of the Book Author Publisher

1 Peter Norton’s Introduction to Computers

Peter Norton

TMGH.

2 Computer Programming And Applications

R.Krishnamoorthi

J.J Publications.

3 Computer Today K. Basandra Galgotia Publications, New Delhi.

4

Fundamentals of Information Technology

Alexis Leon, Mathews Leon

Vikas Publishing House

6 Microsoft Word 2007 Bible Herbert L. Tyson, Herb Tyson

John Wiley & Sons

7 Microsoft Office Word 2007 Plain & Simple

Jerry Joyce, Marianne Moon

Microsoft Press

8 Windows XP Andy Rathbone Wiley Publishing, Inc.,

9 Windows XP in a Nutshell: A Desktop Quick Reference

David A. Karp, Tim O'Reilly et al

O'Reilly

10 Microsoft Office Excel 2007 Quicksteps

John Cronan McGraw-Hill Professional

11 Excel 2007 Formulas John Walkenbach John Wiley and Sons.

12 Microsoft Office PowerPoint 2007 QuickSteps

Carole Boggs Matthews

McGraw-Hill Professional.

43

Paper Code: HBT26 Practical – III: Indian and International Cuisine, Advanced Food and Beverage Service, Housekeeping Operations

Unit No.

Topic Contents

1

Indian and International Cuisine

Preparation of various Indian salads and soups

Indian Breads

Indian Curries and Gravies

Indian Rice preparation / Pulao preparation / Biriyani Preparation

Indian Snacks, Chats and Festival dishes

Preparation of Tandoori Dishes

Formulate 10 sets of menu consisting of 5 dishes from the following regions:

Andhra Pradesh, Bengal, Chettinadu, Goa, Gujarat, Kashmiri, Kerala, Maharashtra, Punjab, Rajasthan, Tamil Nadu.

Formulate 10 sets of menu consisting of 5 dishes from the following regions:

American, Chinese, Italian, Japanese, Malaysian, Thai, Russian, Arabic and other International Cuisines

2

Advanced Food and Beverage Service

Table d’hote menu, A la Carte menu compilation and with accompaniment.

Methods of Cleaning and upkeep of silver.

Arrangement of sideboards

Laying of table linen. Folding serviettes in various designs

Receiving guests and taking order

Table Laying for various dishes

Service of Wines: Red wine, White/Rose wine, Sparkling wines, Fortified wines, Aromatized wines

Service of Bottled & Canned Beers / Draught Beers

Service of Spirits (Whisky, Vodka, Rum, Gin, Brandy & Tequila)

Loading / carring-trays / trolleys

3 House Keeping Operations

Different types of cleaning, Polishing of metal, wood etc to be practiced. Carpet cleaning, floor, spring-cleaning.

Bed making – evening service.

Laundry - washing, dry cleaning of different fabrics and clothes to be known. Linen inventory

Furniture and Fixtures of different types of wood, metal etc to be practiced, in cleaning and maintaining.

44

Paper Code: HBT27 Practical – IV: Front Office Management,

Information Technology

Expt. No.

Topic Contents

1

Front Office Management

Telephone handling skills, social skills, Reservation procedure.

Identification of rooms through the use of conventional and destiny charts.

Check-in and check-out procedures.

Role play of the following staffs - Doorman, Bellboy, Receptionist, Information assistant, Cashier.

Dealing with guest mail and messages, hotel mail, staff mail.

Modes of bill settlement.

Handling guest complaints and solving problems.

General awareness about the places of interest in India. General awareness of capitals, currencies and airlines of countries.

Calculation of Statistical information: house count, room position, percentage of room occupancy, percentage of single occupancy, percentage of foreign occupancy, percentage of local occupancy, percentage of walk-ins. Percentage of early departures, percentage of late departures, percentage of early arrivals, percentage of no-show, average room rate, average room rate per person.

2 Information Technology

Design Restaurant menu using MS Word.

Create relevant tables for staff list, payroll and stock maintenance in Excel

Prepare a PowerPoint presentation for a hotel / resort

Browse various Hoteliers’ Websites.

Create an E-mail ID.

45

Paper Code: HBT31 Bakery and Confectionery Unit No.

Topic Contents

1

Basic Principles

of Baking

Bakery Organisation Structure

Bakery Equipments and their uses

Bakery terms and temperature.

Raw materials used in Bakery.

The baking process-Formation & expansion of gases, trapping of gases in air cells, coagulation of proteins, gelatinization of starches, evaporation of water, melting of shortenings, browning of the sugar and crust formation.

Staling-Protecting the product from air, adding moisture retainer to the formula, freezing

2

Breads, Dough and Fillings

Breads-Types, mixing methods, (straight dough method, modified straight dough method for rich dough, sponge method), steps in dough production.

Dough formulas and techniques-Hard rolls, soft bread, French bread, white pan bread, rye bread & rolls, broche, sweet roll dough, Danish pastry, croissant.

Fillings & toppings for sweet dough products

Make-up techniques-Hard rolls & breads, soft roll dough, sweet dough products, rolled in dough products.

3 Cakes and Cake Decoration

Sponges: Preparation methods, types.

Icings: Types (Fondant, butter creams, foam. Flat, fudge, royal icing, marzipan, tragacanth, meringues, glazes, fillings).

Assembling and icing cakes: Selection of icing, procedure for assembling layer cakes, small cakes and sheet cakes.

Cake decoration: Colour, design, templates, texture, equipment, casting moulds, lettering, monogram, stencils.

4

Cookies, Pies and Tarts

Cookies: Characteristics & causes, mixing methods, types & make-up, panning, baking and cooling, formulas for bar cookies, macaroons, lace cookies, sandwich cookies.

Pies: Types, mixing pie dough, pie crust, procedure for making small fruit tarts, assembling, baking & filling, common problems in fruit pies.

Tarts & tartlets: Preparation and types.

5

Puff Pastry and Chocolate

Puff pastry; Preparation and types

Sweet meat: Truffles, fondant, glazed petit fours.

Chocolate: Manufacture & processing of chocolate, types & uses of chocolate, cocoa butter, white chocolate, liquor chocolates, fondant chocolates & toffees.

46

REFERENCE BOOKS:

Sl. No.

Title of the Book Author Publisher

1 The Bakery and Confectionery A. Yogambal (2007)

Denett & Co.

2 Theory of Bakery and Confectionery Yogambal Ashok Kumar(2009)

Prentice-hall Of India Pvt Ltd

3 Technology of Coated and Filled Chocolate, Confectionery and Bakery Products

Talbot G (2009) CRC Press

4 The Grand Central Baking Book: Breakfast Pastries, Cookies, Pies, and Satisfying Savories from the Pacific Northwest's Celebrated Bakery

Piper Davis, Ellen Jackson (2009)

Ten Speed Press

47

Paper Code: HBT32 Hotel Accounting Unit No.

Topic Contents

1

Accounting

Fundamentals

The Purpose of Accounting in the Hospitality Industry

Branches of Accounting

Bookkeeping and Accounting

Basic Concepts of Accounts: Definition of Account,

Rules of Account Writing, Terminology used in account,

Journal Entries

Ledger Accounts

Subsidiary books

2

Final Accounts Preparation of Trial balance

Preparation of final accounts

Trading and profit & loss accounts

Balance sheet

3 Food and Beverage Pricing

Factors Affecting Menu Pricing

Assigning Menu Prices

Menu Price Analysis

4

Revenue Management for Hotels

Establishing Room Rates

Revenue Management

Non-Room Revenue

5

Managerial Accounting for Costs

Concept of Cost

Types of Costs

Cost/Volume/Profit Analysis

48

REFERENCE BOOKS:

Sl. No.

Title of the Book Author Publisher

1 Managerial Accounting for the Hospitality Industry

Lea R. Dopson (2008) Wiley; Har/Cdr edition

2 Fundamentals of Accounts

Dr. A. K. Singhal, Dr. V. S. Ahlawat (2008)

Vayu Education of India.

3 Double Entry Book Keeping

K.B. Bhatia, Inderjeet Arora (2009)

Alfa Publications.

4 Double Entry Book Keeping

T.S. Grewal Sultan Chand and Sons

5 Financial Accounting Jain and Narang Kalyani Publishers

6 Management Accounting in Hotel Industry in India

R K Sharma Kanishka Publishers Distributors

7 Hotel Accounting Anil Kathuria(2008) Sonali Publications

49

Paper Code: HBT33 Hotel Law Unit No.

Topic Contents

1

Introduction to

Law

Introduction to Law, Sources of Law, Classification of Law

Justice Delivery System in India

The Indian Contract Act, Factories Act 1944, Sale of Goods Act1930, The Companies Act 1956, Indian Partnership Act 1932.

The Payment of Wages Act 1948, The Minimum Wages Act 1948, Payment of Bonus Act 1965, Employees Provident Fund and Miscellaneous Payment of Gratuity Act 1972, Workmen Compensation Act 1948.

The standards of weight and measures Act 1956

Prevention of food adulteration Act 1954 - Jurisdiction of inspectors.

Environment Protection Act, Consumer Protection Act.

2

Hospitality Laws

Importance of Studying Hospitality Law.

Common Legal Issues in the Hospitality Industry

Common Laws for Conduct of Business

Laws applicable to hotel and catering industry.

Procurement of licenses and permits required to operate hotel restaurant and other catering establishments.

Criterion of fixation of taxes for various tariff structures applicable to hotels – luxury expenditure sales surcharge service tax etc.

3 Hotel - Guest Relationship

Right to receive or refuse accommodation to a guest, Guests’ right to privacy, Tenancy laws, Duty to protect guest, Employees and third party threats in restrooms and parking lots.

Laws governing lost and found property: Hotel’s liability regarding guest property unclaimed property loss of property, Hotel defenses to liability claims, Statutory limits on hotel’s liability.

4

Food and Liquor Legislation

Food Legislation: Hotel’s liability regarding guest property unclaimed property loss of property, Central State and local food laws, Warranty, Truth in menu and labeling laws, Food adulteration, Powers and duties of a Food Inspector.

Liquor Legislation: Independent bar Operation, Dispense Bar,

Satellite Bar, Compound license, Beer bars.

5

Taxation Direct and Indirect Taxes, Registration, Payment of Taxes

Maintenance of books of accounts and documents

Submission of returns and statement -assessments under the provisions of the following: Indirect Taxes: Commercial / Sales Tax Act ( State)

Tax on Luxuries ( Hotels & Lodging Houses) Hotel Receipts Tax Act 1980 (Central), Profession Tax Act ( State)

Direct Taxes: The Indian Income -tax Act,1961

50

REFERENCE BOOKS:

Sl. No.

Title of the Book Author Publisher

1 Elements of Mercantile

Law

N.D. Kapoor Sultan Chand & Sons

2 Mercantile Law with

Industrial Law

Iyengar, S.P and

Goyal

R.Chand and Co

3 Industrial Law Arun Kumar Atlantic

4 Handbook of Labour and

Industrial Law

P.L. Malik Jain Book Agency

5 Towards Legal Literacy: An Introduction to Law in India

Kamala Sankaran (2008)

Oxford University Press.

6 An Introduction to Indian Legal history

J. K Mittal (1976) Allahabad Law Agency.

7 An introduction to Indian Constitution and Administration

Verinder Grover (1964)

Ashoo Publications.

8 Hotel & Tourism Laws Negi D J (2007) Frank Brothers & Company (Pub) Pvt Ltd.

9 Hotel Law Jyotsana (2008) Rajat Publication

51

Paper Code: HBT34 Allied Hospitality Services and Entrepreneurship Unit No.

Topic Contents

1

Transport

Catering

Transport Catering – Classification, Air, Rail, Ship and Luxury Coaches.

Air Catering – Planning of Menus, Organisation of Service, Airline Tray Service,

Importance of Flight Kitchen Units, Limitations of Air Catering.

Rail Catering – Planning of Menus, Organisation of Service, Refreshment

Stalls in Railway Stations, Pantry Car Service, Role of Indian Railway Catering & Tourism Corporation, Palace on Wheels.

Ship Catering – Catering Service in Passenger Ships, Cruise Lines Catering, Compiling of Food and Wine Lists for Cruise Liner Catering.

Catering in Luxury Coaches – Service of Snacks and Beverages.

2

Hospital Catering Planning of Menu for Invalids

Importance of Diet Kitchen

Hospital Tray Service.

3 Industrial & Institutional Catering

Industrial Catering – Planning of Kitchen and Food Service Areas, Role of Cyclic Menus, Benefits of Subsidy Offered by the Management.

Institutional Catering – Food Service Units in Research Institutions such as I.C.AR., C.S.I.R. and I.C.M.R, Planning of Menus.

Schools, Colleges and Universities – Planning of Menus, School Meal Services and Canteens, Importance of Nutritive value.

4

Outdoor Catering Out–Door Catering – Types of Functions, contracted and Speculative Functions, Organisation of Food Production and Food Service Areas, Problems in Outdoor Catering.

Miscellaneous forms of Catering such as Club Catering, Prison Catering and Catering in Armed forces

5

Entrepreneurship Development

Entrepreneurship – definition, characteristics and qualities of entrepreneur, entrepreneurial development training, support of institutions like NIESBUD-Delhi, SIET-Hyderabad, ITCOT, SIPCOT, SISI -Tamil Nadu

Project Management: Project – idea processing and selection – identification and classification, project life cycle, Project formulation, Plant layout in view of hotel industry, steps for starting small hotel, Problems in starting a hotel, Ways to rectify them.

52

REFERENCE BOOKS:

Sl. No.

Title of the Book Author Publisher

1 Hotel Management

Theory, Volume I & II

Dr. B.K. Chakravarthi APH Publishing

Corporation New

Delhi

2 Food and Beverage

Service

Dennis Lillicrap & John

Cousins

ELBS Publications

3 Catering Management,

An Integrated Approach

Mohini Sethi & Surjeet

Malhan

Wiley Eastern Ltd.

4 Dynamics of

Entrepreneurial

Development and

Management

Vasanth Desai. Himalaya Publishing

House.

5 Entrepreneurial

Development

C.B. Gupta and N.P.

Srinivasan.

Sultanchand &

Sons.

6 Hotel Management Made

Easy

S.M. Rajaram Anand Publications

Tiruchirappalli.

53

Paper Code: HTG35 Communication Skills Unit No.

Topic Contents

1

Introduction to Communication

Meaning and Definition, Process, Functions, Objectives

Importance, Essentials of good communication

Communication barriers - Overcoming communication barriers

2

Types of Communication

Principles of Communication or 7 Cs

Media of Communication

Types of Communication

3 Business Letters

Need and functions of business letters

Planning & layout of business letter

Kinds of business letters, Essentials of effective correspondence

4

Drafting of Business Letters

Enquiries and replies, Placing and fulfilling orders, Complaints and follow-up

Sales letters, Circular letters, Application for employment and resume

Report writing, Notices, Agenda and Minutes of the Meetings, Memos

5

Oral Communication

Meaning, nature and scope, Principles of effective oral communication

Techniques of effective speech - Media of oral communication (Face-to-face conversation, Teleconferences, Press Conference, Demonstration, Radio Recording, Dictaphone, Meetings, Rumor, Demonstration and Dramatisation, Public address system, Grapevine, Group Discussion, Oral report, Closed circuit TV).

The art of listening, Principles of good listening.

54

REFERENCE BOOKS:

Sl. No.

Title of the Book Author Publisher

1 Business Communication (Principles, Methods and Techniques)

Nirmal Singh Deep & Deep Publications Pvt. Ltd., New Delhi.(2006)

2 Business Communication K. K. Sinha Galgotia Publishing Company, New Delhi

3 Business Communication Dr. S.V. Kadvekar, Prin. Dr. C. N. Rawal and Prof. Ravindra Kothavade

Diamond Publications, Pune

4 Business Correspondence and Report Writing

R. C. Sharma, Krishna Mohan

Tata McGraw-Hill Publishing Company Limited, New Delhi.

5 Essentials of Business Communication

Rajendra Pal and J. S. Korlhalli

Sultan Chand & Sons, New Delhi.

6 Creating a Successful CV Siman Howard Dorling Kindersley

7 Business Communication Balasubrahmanyan, M.

Vani Educational Books (1985)

8 Media and Communication Management

C. S. Rayudu Himalaya Publishing House, Bombay.

55

Paper Code: HBT36 Practical – IV: Bakery and Confectionery Unit No.

Topic Contents

1

Breads, Cakes and Pasteries

Formulate 10 sets of bakery dishes consisting of 4 items

from the below for each practical:

Bread varieties

Muffins

Baba/Savarin dough

Pizza

Brioche

Croissant

Danish pastry

Scones

Biscuits(any two varieties)

Doughnuts

Tart varieties

Brownies

Cream horns

Profiteroles

Genoise sponge

Jam buns

pineapple upside down cake

Black forest cake

Christmas cake

Cheese straws

Chicken vol au vent

Melting moments

Marshmallows

Cherry cake

56

Paper Code: HBT37 Industrial Training Report and Viva Voce

Objectives Application of theoretical and practical knowledge gained through the curriculum in an industrial environment.

Procedure

During the final year, the student has to undergo Industrial Training for a period of three months in a hotel / resort of repute.

During the training period, the student has to get exposed to all the departments of the hotel / resort.

During the training period, the student has to maintain a Log Book periodically signed by the Training Manager.

At the end of the training period, the student has to prepare an Industrial Training Report and submit the same, together with the Log Book for university evaluation.

Evaluation Examiners, one external, appointed by the university and another one internal, appointed by the Distance Education Study Centre shall evaluate the Industrial Training Report and the Log Book and award marks.

Student has to appear before the examiners for viva voce. The viva voce will have questions from the curriculum as well as from the Industrial Training.

Distribution of Marks Maximum

Minimum External Internal

Industrial Training Report 40 40

35 Log Book 5 5

Viva Voce 5 5

Total 100 35